Broad Bean Fritters

Name: Broad Bean Fritters
Yield: Serves 4
Ingredients: 200 g soft, mild sheep’s or goat’s cheese, crumbled; small handful of mint leaves, chopped; sweet chilli sauce, to serve (optional); a little sunflower or olive oil and a knob of butter, for frying; 2 large eggs; 125 g self-raising flour; 300 g podded broad beans (approximately goog in their pods); 125 ml milk; 2 tbsp crème fraîche; small handful of chives, snipped or chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

These simple fritters make a good vegetarian main course but you could also serve smaller ones as starters or canapés for a summer party (they can be made in advance and gently warmed through in a low oven). Kids generally love them, particularly the dinky-sized ones.

Ingredients

300 g podded broad beans (approximately goog in their pods)
125 g self-raising flour
2

Starter
May
June
Spring
Summer
July
Vegetarian

Method

Cook the beans in a pan of boiling water for 3 minutes, then drain and refresh in cold water. Peel off the outer skins and discard, leaving the bright green inner bean. In a large bowl, whisk the flour, eggs, crème fraîche and milk until you have a smooth, thick batter. Crumble in the cheese. Stir in the broad beans, mint and chives and season with salt and pepper.

Melt a little oil and